Stedy pepper sauce


- 3dl vegetables bouillon
- 5 tablespoons butter
- 1 cup of sour cream
- 2 tbsp flour
- 3 tablespoons of Schtechuuspfäffer
- 1 tablespoons of hardships

Heat the butter in a saucepan and sweat with the Schtechuuspfäffer. Add the bouillon and simmer for 5 minutes, then add the sour cream and the flour and stir in with a swinging brace until a creamy sauce is created.

Depending on your needs, the sauce still salted with the hardshotweed or to intensify the taste, a bit of Schtechuuspfäffer.

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